Wood fired pork tray bake

  • Summer is almost here. This colourful, easy to put together tray bake full of nutrients is sure to be a crowd pleaser.
  • Ingredients
  • 1 tbsp olive oil, plus extra for greasing
  • 40g sundried tomatoes or red pesto
  • 400g bite size baby new potatoes
  • 1 red onion, thinly sliced
  • 1 aubergine, diced
  • zest of 1 lemon
  • 4 (thin cut) pork loin steaks
  • 200g cherry tomatoes
  • 20g  Parmesan, or vegetarian hard cheese, finely grated
  • handful basil leaves (optional)

Start by firing up your Amigo Oven to maximum temperature (approx 550c). Let the temperature drop to about 180c-200c. If you  are cooking this dish alongside a long roast add it to the oven the last 40 minutes or so, or until cooked. . This way both dishes will be ready to serve at the same time.

Method: 

Lightly grease a roasting dish  suitable to go in your wood fired oven with some oil. A round or rectangular dish are both fine. Put the potatoes, red onion and aubergine in the roasting dish. Add the oil, season and mix well. Place in your Amigo oven and roast for 20 minutes.

In the meantime, blitz the sun-dried tomatoes, half the lemon zest and Parmesan and make a rough paste. Spread the past over the pork steak making sure they are completely coated.

Place the steaks on top of the vegetables and roast for a further 15 minutes or so until the pork is cooked through.  Garnish with remaining lemon zest and serve.

Serve with fresh basil leaves. Enjoy.

For more information about our Amigo Wood Fired Ovens, barbecues, Amigo Barns or any other service, please feel free to contact us on:

  www.amigoovens.co.uk

T: 0800 061 4202     M: 07803 289604

F: Amigo Ovens Ltd

 

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